Today is National Coffee Day, which really doesn’t mean anything to me since I don’t drink coffee. But from what I can tell, I am way in the minority on this one.

Even though I may not drink coffee, I have many coffee lovers (addicts?) in my life. My husband would be the closest one. And some of them are sensitive to dairy, just like I am. So, in honor of them (and me), I took a favorite coffee cake recipe that I usually make with cream cheese and reworked it so that I could make it with LACTAID® milk instead!

I also turned it into an overnight recipe, because when you want something to be ready in the morning (to have with your coffee!) you might not want to get out the measuring cups and ingredients. So much easier to just pop something in the oven that you put together the night before!

Free LACTAID® Lattes

To celebrate National Coffee Day, if you’re in Manhattan today you can stop by any Birch Coffee location from 7-10am, and get a free LACTAID® Latte! If you’re not in Manhattan, you’re not left out! You can visit LACTAID® on Facebook and Twitter for the chance to win a LACTAID® National Coffee Day prize-pack, complete with LACTAID® Milk, an exclusive Birch Coffee roast, and other premium coffee gear.

You can also check out www.Lactaid.com to download coupons with up to $4 in savings.

Why I use LACTAID®

While I don’t know what it’s like to have to give up drinking milk in coffee, I know how I would feel if I had to give up milk in cereal, or dipping chocolate cookies into a nice cold glass of milk, or drinking milk with chocolate cake. Thanks to LACTAID® I don’t have to, and you don’t either! No more dairy envy!

LACTAID® milk tastes just like regular milk because it is 100% real milk, and contains all of the same benefits, but without the stomach discomfort. And I can use it in recipes that call for dairy. There’s something that a lot of people don’t realize: Heating milk doesn’t affect the lactose in dairy. Baked goods made with milk bother my stomach the same as milk straight from the carton. Using LACTAID® milk in my baked goods is an easy way for me to enjoy what I bake without getting sick!

Overnight Coffee Cake

I made this coffee cake over the weekend, while my family was out of town. I had to give half of it away to a neighbor to keep myself from eating all of it. It was so good!

Since you leave it in the fridge for up to 18 hours before baking, it’s the perfect recipe when you’re hosting overnight guests, or to bring to a brunch, or when you just need something special in the morning.

And don’t forget to check out the LACTAID® website for more info about all of the great LACTAID® products!

I have received information and materials from McNeil Nutritionals, LLC the makers of LACTAID®. The opinions stated are my own. This is a sponsored post.

Print Recipe

Overnight Coffee Cake

This overnight recipe is perfect for when you want something special in the morning without all of the work!

In a medium bowl, combine flour, baking powder, baking soda, and salt. Mix very well with a whisk. Set aside.

In a large bowl cream butter and sugar with an electric mixer on medium.

Add eggs, one at a time, mixing just until blended.

Add 1/3 of the flour mixture, then half of the milk, then half of the remaining flour mixture, then the remaining milk, then the rest of the flour mixture, mixing after each addition.

Stir in the vanilla. Scrape down the sides of the bowl with a spatula to make sure that everything is mixed in.

Pour the batter into the prepared pan. Cover tightly, and chill overnight (no longer than 18 hours or so).

When you’re ready to bake, remove the pan from the refrigerator and let it sit at room temperature for 30 minutes.

While the pan is sitting, preheat the oven to 350 degrees and make the topping: In a small bowl mix the flour and cinnamon with a spoon, then mix in the brown sugar, breaking up any lumps. Cream the butter into the flour mixture with a spoon until completely blended. Set aside.

After 30 minutes, uncover the pan, sprinkle on the topping. and bake, uncovered, 40-45 minutes on middle oven rack until the top is light brown and a tooth pick inserted near the center comes out clean.

After the cake comes out of the oven, whisk the confectioner’s sugar with 3 tablespoons of milk, adding more as needed to make a pourable icing.

Drizzle the icing over the cake in the pan.

Serve warm, or let cool.

Store in an airtight container.

Recipe Notes

“Topping” is a bit of a misnomer for the butter-brown sugar mixture that goes on top of the batter. As the batter warms up, this “topping” is going to sink down into the cake, making delicious, gooey ribbons near the bottom. So don’t skip that part!!!

Made with LACTAID® milk, you don't have to worry about dairy sensitivity with this delicious cake.

If you got something useful out of this post, I’d really appreciate a share on Twitter or Facebook, or a pin on Pinterest!!

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